Glossary A

a la moëlle is referring to dishes cooked and thickened with bone marrow

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A la montmorency is referring to the various dishes, cakes or sweets which have cherries added to them in several forms.

a la nature refers to plain food, with a garnish or sauce.

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a la newburg refers to a seafood cream sauce that is colored slightly with paprika and flavored with sherry wine

a la Nicoise is a French term that literally means "in the style of Nice".

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a la orleanaise means "in the style of Orleans, that refers to dishes with chicory and potatoes.

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a la poulette refers to a method of preparing a diversity of ingredients, notably offal or other varieties of meat .

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a la Provencale is a French term literally means "in the style of Provence" that refers to dishes cooked with tomatoes, garlic and olive oil

Examples of dishes: Boeuf a la provencale, Aubergines a la provencale

a la provenle is the French cooking term that refers to dishes containing olive oil, garlic and often tomatoes

a la reine is the French cooking term that implies dishes which are based on chicken